Chicken Gyro

* 1/4 cup lemon juice
* 2 tablespoons olive oil
* 3/4 teaspoon garlic, minced- divided use
* 1/2 teaspoon ground mustard
* 1/2 teaspoon dried oregano
* 1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips
* 1/2 cup cucumber, chopped
* 1/3 cup nonfat yogurt, plain or low-fat yogurt
* 1/4 teaspoon dill weed
* 2 gyro bread or pita bread
* 1/2 small red onion, thinly sliced

# Combine lemon juice, oil, 1/2 t of the garlic, mustard and oregano in a gallon zip top plastic bag.
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2
Add chicken and seal bag.
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3
Turn bag and gently move chicken around to distribute marinade evenly.
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4
Refrigerate at least 1 hour.
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5
In a small bowl combine cucumber, yogurt, dill and remaining garlic. Cover and refrigerate until serving. (NOTE: Cucumbers have a lot of moisture in them so if you want your sauce to be less runny really drain them well and squeeze the water out if you want.).
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6
Drain chicken, discarding marinade.
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7
In a large nonstick skillet saute the chicken for 7-8 minutes or until juices run clear.
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8
Spoon half the chicken on each pita and top with cucumber mixture and sliced onion.
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9
Lettuce and tomato may be added if you like.
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10
Fold in half and enjoy.

Number of Servings: 2

Recipe submitted by SparkPeople user JBWCUB8.